La Petite Maison de Cucuron

This little yellow house beside the pond proposes finely prepared and delicious dishes. These vary according to the chef's inspiration and what he finds at the local markets. Superb rooms on the first floor and a delightful terrace. This place is reminiscent of bygone days (wood panelling, terracotta floor tiles, wallpaper).

food quality was more like a 25€ menu at a local bistro than a one star Michelin . sauces heavy and overpowered their dish. service very unstable I.e. good , slow, friendly and unfriendly all in one meal. paint was peeling off near the windows which really didn't help. too bad could be such a lovely place in a lovely town. It seems this restaurant is living on past laurels

there where two menu's. We chose the 'menu the saison' of 68 euro's.
The fish was perfect. We drank it with a glas of whine. A Sancerre that fit perfectly with the fish. The tail fin of the fish was part of the beautifull presentation.

Cons

The amuse was quite a hard entrance to the food. We tasted too much fresh garlic.
The entree was a terrine of potatoe and foie gras. It was served too cold. We noticed because we took some time for this. With warmth it blossomed. For me it was too late to appreciate a great potential. Bad execution.
The main dish suffered also bad execution. It was guinea fowl (translated as chicken) filled with a risotto and foie grass. However it was not cooked well. There was a large piece of raw meat on the dish of my wife. The waiter saw us fumbling and saw the state of the dish. Still I had to make the remark... It was fixed by taking it away, cooking it up an adding a piece of foie gras. However the experience of the main dish was ruined for my partner, who is a choosy eater.
The waiter made a small excuse. The funny thing: there was ample opportunity to correct. They cut the guinea fowl in two. This serves two purposes, we think. 1st presentation. 2nd a last check for the state of the dish. Raw meat...
My wife skipped desert because she was full. She ordered tea. This was also a cumbersome experience. The tea was put in a metal filter egg that was dropped in the tea pot. You have too fish the tea egg with a spoon. However there was no dish or cup to put it in. We assume that the waiters have to do it but the waitress in this case was too busy with another table who celebrated with a special pie tart.
Again not too well thought through execution.
The dessert was good but missed the link with the rest of the menu.
There was no compensation whatsoever when we payed the bill. We tipped regardless as usual in France.
Our overall impression for a 1 star restaurant:
we missed the 'storyline' in the menu.
the fish and wine where exceptionally.
we missed the the final touch in the execution. We had the impression that the 'director of quality assurance' was asleep. Maybe you can have 'a bad hairday' in any other restaurant, but a 1 star restaurant...